Here`s a diabetes-friendly recipe to help control blood sugar levels:
Ingredients:
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup cooked chickpeas (canned chickpeas, drained and rinsed, can be used)
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint leaves
- 1/4 cup crumbled feta cheese (optional, omit if you prefer a dairy-free option)
For the Lemon-Tahini Dressing:
- 2 tablespoons Tahini
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Water (to thin out the dressing, if necessary)
Instructions:
1. In a large mixing bowl, combine the chopped spinach, cooked chickpeas, diced cucumber, diced tomato, sliced red onion, chopped parsley, and chopped mint leaves.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth. If the dressing is too thick, add a little water to thin it out to your desired consistency.
3. Pour the lemon-tahini dressing over the salad ingredients in the large mixing bowl.
4. Toss the salad gently until all the ingredients are evenly coated with the dressing.
5. If using, sprinkle the crumbled feta cheese over the top of the salad.
6. Serve the spinach and chickpea salad immediately, or chill it in the refrigerator for 30 minutes to allow the flavours to meld before serving.
This salad is rich in fibre, protein, and healthy fats, which can help stabilise blood sugar levels. The combination of spinach, chickpeas, and fresh vegetables provides essential nutrients while keeping the meal low in carbohydrates. Enjoy this refreshing and nutritious salad as a light lunch or side dish!